Chicken breast with an Olive, Capers, Sun Dried Tomatoes and Garlic Tapenade rub.
First lets assemble the ingredients:
Decent sized chicken breasts
Pomodoro or Plum tomatoes
About 10 to 12 olives
Tablespoon of capers
Tablespoon of sun dried tomatoes
Herbs of choice (optional)
Salt and pepper per your liking
Extra virgin olive oil
Ciabatta Bread slices for grilling
Turn the oven on to heat up now 200 degrees, and whatever your equivalent is in gas or other......
The Tapenade can of course be made in larger quantities and kept in the fridge for a few days and used on other dishes or to brush on toasted Ciabatta, your choice.
Chop the olives, garlic, sun dried tomatoes and capers and put into pestle bowl and add, if using your chopped herbs and crush down adding about a tablespoon of EV Olive Oil.
You can keep grinding away until you get it as smooth or as chunky as you like adding salt and pepper to taste.
Once at the consistency for your tastes, set aside.
Take your chicken breasts and slice along the top of the breast
Place the chicken in a decent sized dish and rub the Tapenade into each breast getting it into the cuts on the breasts, add the pomodoro or plum tomatoes and cover with foil.
Cook for 20 - 25 minutes remove the foil;
TURN THE GRILL ON TO HIGH FOR THE TOASTED Ciabatta
and leave for another 5 -10 minutes until the Tapenade begins to just colour, remove from oven.
As you remove the foil, slice some Ciabatta and drizzle one side with olive oil and place under the hot grill, olive side up to grill - don't let it burn
You can also spread some of the Tapenade over the grilled bread
Plate up and Serve and Enjoy
Total Prep and cooking time is about 40 - 45 mins so, get cooking